PREPARATION AND EVALUATION OF YOGHURT PRODUCED USING SWEET LUPINE, CHICKPEA FLOUR AND THEIR DERIVATIVES

Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk

PRODUCTION OF A NEW YOGHURT - LIKE PRODUCTS FORTIFIED WITH SOME LEGUMES AND SWEET, CEREAL CROPS AND ITS EVALUATION OF FUNGAL LOAD.

Preparation of Functional Ice Milk Supplemented With Lupine Flour

EFFECT OF LUPINE POWDER ON RHEOLOGICAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF YOGHURT

Replacing Skim Milk Powder With White Sweet Lupin Flour For Ice Milk Manufacture

Effect of Replacing Skim Milk Powder by Sweet Lupine Powder on Characteristics of Zebda-Mango Yoghurt Drink

Production and evaluation of vegetarian milk from quinoa seeds (Chenopodium quinoa Willd.).

Production of a Functional Yogurt Drink Enriched with Black Rice Beverage

Production of Greek yoghurt with quinoa flour